We all tend to veer away from squash like butternut or spaghetti because they're hard to cut. Try this tip to easily chop and peel your squash: make several large slits through the skin with the tip of a sharp knife. Microwave the squash on high for 3-5 minutes to soften the skin. Remove squash from the microwave and let it rest until it's cool enough to handle.
Ingredients
1 butternut squash - peeled, seeded, and cut into 1" cubes
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper
Instructions
Preheat oven to 400 degrees.
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and pepper.
Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned (approx 25-30 minutes).
This is a great recipe to incorporate your summer squashes. It's low-carb and super tasty!
Photo Credit: Pinterest.com
Ingredients
2 lb summer squash, sliced
1 cup diced onion
¾ tsp salt
1 can rotel tomatoes, drained
1½ cups cheddar cheese, grated (reserve ½ cup for topping)
½ cup sour cream
½ cup mayonnaise
¼ tsp salt
¼ tsp pepper
Instructions
Preheat oven to 350 degrees.
Add squash, onion and ¾ tsp salt to a large pot and cover with water. Simmer until crisp tender (approx. 7-9 minutes). Strain squash and onions and set aside.
In a large bowl, stir together squash and remaining ingredients (except ½ cup cheese). Adjust salt and pepper if desired.
Pour mixture into a medium sized casserole dish and sprinkle with reserved cheese.
Bake until cheese is melted and casserole is bubbly (approx. 20-30 minutes).
Allow to set 5-10 minutes before serving (so you don't lose the cheese in the transfer onto plates).
